Description
Delectable spinach and feta quiche celebrates Mediterranean flavors with a crisp, buttery crust. Creamy eggs, tangy cheese, and fresh spinach create a perfect brunch or light dinner option you’ll savor with each delightful bite.
Ingredients
Scale
- 4 large eggs
- 1 ½ cups (360 ml / 12 fl oz) heavy cream or whole milk
- 1 cup (100 g / 3.5 oz) shredded cheese (Gruyere, Swiss, cheddar, or your favorite)
- 1 cup filling of choice (cooked bacon, ham, sauteed spinach, mushrooms, onions, or roasted vegetables)
- 1 ¼ cups (156 g / 5.5 oz) all-purpose flour
- ½ cup (113 g / 4 oz) cold unsalted butter, cubed
- ½ tsp (2.5 g) salt
- ¼ tsp (1.25 g) black pepper
- ½ tsp (2.5 g) salt
- 1/8 tsp (0.625 g) ground nutmeg (optional)
- 34 tbsps (510 ml / 17 fl oz) ice water
Instructions
- Pastry Preparation: In a mixing bowl, blend flour and salt, then cut in cold butter until the mixture resembles coarse crumbs. Drizzle icy water and knead gently until the dough forms a cohesive disk. Wrap in plastic and refrigerate for 30 minutes.
- Crust Formation: Preheat oven to 375F (190C). Roll out the chilled dough and carefully line a 9-inch pie dish, trimming and crimping the edges artfully. Line with parchment paper and fill with ceramic weights or dried beans.
- Blind Baking: Bake the crust for 15 minutes with weights, then remove weights and continue baking for an additional 5 minutes until light golden. This ensures a crisp, flaky foundation.
- Custard Creation: Whisk eggs, cream, salt, pepper, and nutmeg in a bowl until smooth and fully integrated. The mixture should have a silky, uniform consistency.
- Layering and Filling: Sprinkle cheese evenly across the partially baked crust, arrange ham, spinach, and herbs. Gently pour the egg mixture over the ingredients, ensuring complete and even coverage.
- Baking Finale: Place the quiche in the preheated oven and bake for 35-40 minutes. The center should set firmly, and the surface should develop a rich, golden-brown color.
- Resting and Serving: Remove from oven and let the quiche rest for 10-15 minutes, allowing the custard to stabilize. Slice and serve warm or at room temperature, paired with a light salad or fresh fruit.
Notes
- Chill Butter Thoroughly: Ensure butter is ice-cold and cubed for the most flaky, tender pastry crust that crumbles perfectly with each bite.
- Blind Bake Precisely: Pre-baking the crust prevents a soggy bottom, creating a crisp foundation that holds the creamy egg mixture without becoming waterlogged.
- Balance Egg Mixture Carefully: Maintain a 1:1 ratio of cream to eggs for a silky, luxurious custard texture that sets beautifully without becoming rubbery or dense.
- Customize Fillings Strategically: Pre-cook moisture-rich vegetables like spinach or mushrooms to prevent excess liquid from making the quiche watery and compromising the delicate texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 9
- Calories: 350
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 160 mg